Steak & Roasted Pepper Wraps

• 1-1/2 cups Pure Kraft Refrigerated Asiago Caesar Dressing
• 3 cups roasted red pepper strips, well drained, divided
• - beef sirloin steaks
• 3/4 cup olive oil, divided
• 2 Tbsp. No-salt-added steak spice
• 3 qt. sliced mushrooms
• 3 cups diced onions
• 1-1/2 cups water
• 3/4 cup red wine vinegar
• 3 cups Kraft Shredded American Mozzarella and Cheddar Blend
• 3 qt. romaine lettuce, shredded
• 24 each large flour tortillas, warmed

1. Puree dressing and half the peppers in blender.
2. Refrigerate until ready to use.
3. Brush steaks with half the oil; coat with steak spice.
4. Grill on medium-high heat until medium-rare.
5. Refrigerate until cool; cut into strips across the grain.
6. Heat remaining oil in skillet on medium-high heat; add mushrooms and onions.
7. Saute 2 min.
8. or until lightly browned.
9. Add water; cook until vegetables are tender and mixture is dry.
10. Add vinegar and steak strips; cook until heated through.
11. Remove from heat; add cheese.
12. For each serving: Place 3/4 oz.
13. (20 g) lettuce on bottom half of tortilla.
14. Top with 1 oz.
15. (30 g) dressing mixture, 5-3/4 oz.
16. (160 g) steak mixture and 1/2 oz.
17. (15 g) remaining peppers.
18. Roll up tightly.
19. Serve immediately.

caesar dressing, roasted red pepper, olive oil, nosalt, mushrooms, onions, water, red wine vinegar, mozzarella, romaine lettuce, flour tortillas

Taken from www.kraftrecipes.com/recipes/steak-roasted-pepper-wraps-161370.aspx (may not work)